KR20100009994U - Electric fryer - Google Patents

Abstract

The present invention is an improvement of the Utility Model Registration Application No. 20-2008-0016323 filed by the present applicant, it is to provide a feeding type electric frying machine so that the fried material can be deeply immersed in the fried oil.

To this end, the present invention and the main body is provided with a fluid chamber containing a certain amount of frying oil and water inside; An auxiliary shelf provided at the front of the main body so as to slide out and be inserted into the main body; Disclosed is an electric fryer including a frying net containing frying material to be fried while being immersed in a frying oil contained in a fluid chamber.

Electric fryer, grill support plate, auxiliary shelf, cover, frying net

Description

Electric fryer

The present invention relates to an electric frying machine, and more particularly, to prevent the foreign material from coming into contact with the electric heater in the upper part of the cover to prevent foreign matter from entering the fluid chamber and frying oil from the outside during the frying process. The grill support plate can be installed to temporarily store the grill, and the auxiliary shelf for temporarily storing the frying material can be slid out and stored at the front of the fryer to improve space efficiency and convenience. In addition, it relates to a feeding-type electric fryer so that the fried material is deeply immersed in the fried oil.

Generally, electric fritters are used to fry fish, meat, vegetables, etc. in flour or fried powder and fry them in oil or to fry various oils such as donuts and croquettes mixed with various ingredients in flour. As the demand for fried foods increases due to changes and aquaculture trends, it is widely used in fast food shops and bakeries.

Such electric fritters are classified into a direct heating method in which the electric heater is immersed in frying oil and a so-called feeding method using a specific gravity difference between water and oil. Foreign substances can be removed from time to time, this prevents the frying oil is easily contaminated in advance, it is characterized by reducing the consumption.

However, the conventional feeding type electric fryer heats the frying oil depending on the heat transfer heater, so the heat transfer efficiency is very low. Therefore, it takes a lot of time and energy to heat the frying oil at the first room temperature to the proper temperature. There was a problem that can not be fried.

That is, when the fried material is added to the high temperature fried oil in a frozen or refrigerated state, the fried material absorbs the heat of the fried oil and the temperature of the fried oil falls below an appropriate temperature in the cooking process. In this case, the frying material may not be fully cooked. To compensate for this, if the cooking time is long, the surface of the frying is not crispy, but the texture and flavor are deteriorated, and the productivity is extremely low.

In addition, when cleaning the electric fryer or changing the frying oil, it is not only appropriate to remove the grill material from the electric fryer and prevent it from sinking into the water, and transport and store it in a separate place. In the case of putting a large amount of fried ingredients into the fryer one by one, there was a problem that the cook is holding it for a certain time.

In addition, since most of the frying materials have a smaller specific gravity than the frying oil, they float on the surface of the frying oil, and thus, to fry evenly, the skilled chef has to turn over or press the frying ingredients one by one until the frying is completed. There was also a problem that the efficiency and production efficiency is lowered.

The present inventors focus on the above-mentioned matters to minimize the temperature deviation of the frying oil, to temporarily store the grill and the frying material, and to make the frying material deeply immersed in the frying oil. It has been constantly developed, and as a result, the present invention was created and completed.

Therefore, an object of the present invention is to provide an electric fryer so that the fried material is deeply immersed in the fried oil.

Another object of the present invention is to provide an electric fryer to temporarily store the grill and fried ingredients.

Another object of the present invention is to provide an electric frying machine to minimize the temperature deviation by activating the convection of the frying oil.

The present invention to achieve the above object is the main body provided with a fluid chamber containing a certain amount of frying oil and water inside; An auxiliary shelf provided at the front of the main body so as to slide out and be inserted into the main body; Provided is an electric fryer including a frying net containing a frying material to be fried in the state immersed in the frying oil contained in the fluid chamber.

In addition, the frying net of the present invention is the upper portion is opened, the handle is formed on one side; It is coupled to the body to provide an electric fryer including a lid for opening and closing the opening.

In addition, the present invention and the main body is provided with a fluid chamber containing a predetermined amount of frying oil and water inside; An auxiliary shelf provided at the front of the main body to be slidably drawn out and inserted into the main body; A frying net containing frying material to be fried while being immersed in the frying oil contained in the fluid chamber; A cover covering an upper portion of the fluid chamber of the main body, the cover being installed to open and close at a front side thereof; It provides an electric frying machine including a grill support plate installed on the top of the cover.

In addition, the present invention is installed around the fluid chamber and the temperature sensor for detecting the temperature of the frying oil; A viewing window installed outside the fluid chamber so as to check a boundary between the fried oil and water from the outside; First and second valves connected to the outer side of the fluid chamber in a vertical direction to discharge the fried oil and the water; A plurality of air circulation passages formed through the front and rear of the fluid chamber to cool the lower portion of the frying oil; Rotating is installed on one side of the main body, it provides an electric fryer further comprising a heat transfer heater for heating the upper portion of the frying oil.

In addition, the air circulation flow path of the present invention, provides an electric fryer including a plurality of heat dissipation holes arranged at a predetermined interval in the rear of the vent pipe formed to be inclined upward toward the rear of the main body, and the main body connected to the vent pipe.

The present invention having the means for solving the problems as described above, so that the frying net can be stored in the deep frying oil enough to accommodate a number of fried ingredients, such as flipping or pressing the fried ingredients until the completion of the frying as before Not only can you fry evenly overall without discomfort, but there is also a very useful effect that you can quickly and easily take out the frying oil at the same time by simply lifting the frying net.

In addition, since the grill support plate is installed at the top of the cover, the present invention can temporarily store a grill to prevent the frying from being in contact with the electric heater during cleaning, and the auxiliary shelf is installed to slide out and store at the front of the body. Because of this, you can temporarily store trays containing various fried ingredients when cooking. Therefore, there is a very special effect that can greatly improve the space efficiency and ease of use of the electric fryer.

In addition, according to the present invention, the upper portion of the frying oil is heated by the heat transfer heater, and the lower portion is naturally cooled by the air circulated smoothly through the air circulation passage passing through the fluid chamber, so that the convection phenomenon is activated by the temperature difference. Therefore, the frying oil is heated and maintained at an appropriate temperature quickly and uniformly without a temperature difference, and has a very advantageous effect of maximizing thermal efficiency.

In addition, the present invention has the effect that the lower portion of the frying oil is always kept at a low temperature by the air circulation flow path to lower the temperature transferred from the frying oil to the water below the break point, thereby preventing the water from rising to a high temperature.

Hereinafter, with reference to the accompanying drawings an electric frying machine according to an embodiment of the present invention will be described in detail.

Prior to this, terms to be described below are defined in consideration of functions in the present invention, which is to be interpreted as meanings commonly used in concepts and technical fields corresponding to the technical idea of the present invention.

In addition, when it is determined that the detailed description of known functions or configurations related to the present invention may obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 to 5 illustrate an electric frying machine according to an embodiment of the present invention, as shown in FIGS. 1 to 5, the electric frying machine according to an embodiment of the present invention includes a main body 10 and an air circulation passage 20. ), The electric heater 30, the cover 40, the grill support plate 50, the auxiliary shelf 60 and the frying net 70 is configured.

First, the main body 10 constitutes an external shape of an electric frying machine, and a fluid chamber 11 having an upper portion opened therein is provided, and an ordinary caster having a brake function is provided at all four sides of the lower end to facilitate movement.

In addition, the fluid chamber 11 is formed to have a narrower width toward the lower portion so that a certain amount of frying oil and water are formed while forming an interface with each other due to the specific gravity difference, so that the frying is not directly in contact with the heat transfer heater 30. While cooking, the grille 18 of the metal mesh shape which can easily take out fried food is provided in a non-fixed manner.

And around the fluid chamber 11 is a non-contact temperature sensor (not shown) for measuring the temperature of the frying oil in real time and outputting it to the control unit to prevent the frying oil from being heated.

And the front of the fluid chamber 11 is provided with a see-through window 13 to easily check the interface between the frying oil and water contained therein from the outside. Therefore, the user can easily measure and adjust the amount of fried oil and water through the viewing window 13.

In addition, first and second valves 14 and 15 are installed on the outside of the fluid chamber 11 to quickly and easily discharge frying oil, water, and foreign substances.

The air circulation passage 20 is for cooling the lower portion of the frying oil, and a plurality of the air circulation passages 20 are formed through the fluid chamber 11 so as to smoothly distribute outside air.

That is, the air circulation passage 20 is composed of a plurality of vent pipes 21 passing through the front and rear of the fluid chamber 11 and the heat dissipation hole 22 connected to the vent pipe 21, the vent pipe 21 is the main body It is installed to be inclined upward toward the rear of the (10), a plurality of heat dissipation holes 22 are formed at a predetermined interval in the rear of the upper surface of the main body (10).

The air circulation passage 20 prevents a phenomenon in which the temperature of various components such as the control circuit rises due to the radiant heat of the fluid chamber 11, thereby improving the durability quality of the electric fryer.

The heat transfer heater 30 is for heating the fry oil contained in the fluid chamber 11, is coupled to the rotating shaft across one side of the main body 10 is rotated upward with the lever 32 in the fluid chamber 11 It is provided to be easily lifted, and is connected to a power source inside the control panel 70.

Here, the heat transfer heater 30 is preferably formed to increase the heating area per unit volume to increase the consumption efficiency of the electrical energy.

The cover 40 covers the fluid chamber 11 of the main body, and is detachably attached to the upper portion of the main body.

The cover 40 prevents foreign matter from entering the fluid chamber 11 and splashing oil from the outside during the frying process, thereby enabling safer and hygienic cooking.

In addition, the front of the cover 40, the door 41 having a handle is installed to be slidable in the front and rear direction to open and close the cover 40. Therefore, the frying material may be placed in the fluid chamber 11 through the door 41 or the cooking may be taken out of the fluid chamber 11 without opening the cover 40 completely.

The grill support plate 50 is installed on the upper portion of the cover 40, and a cloud head is formed along the edge thereof.

In addition, one side of the grill support plate 50 and the cover 40 and the door 41 may be formed to penetrate through the hole to allow the fried oil buried in the grill G to naturally fall into the fluid chamber 11 by its own weight. .

The grill support plate 50 is provided to prevent the fried material, which is a cooking object, from coming into contact with the heat transfer heater 30 when the frying oil contained in the fluid chamber 11 is replaced or when the inside of the fluid chamber 11 is cleaned. The grill (G) can be temporarily stored to improve the space efficiency and ease of use of the electric fryer.

The auxiliary shelf 60 is installed in the upper portion of the front of the main body 10 so as to be slidably withdrawn and inserted. It is provided to be accommodated.

And between the support bars 62, the folding bar 63 is mounted to unfold or fold at the same time according to the withdrawal and insertion of the handle portion 61 to support the article, such as fried material, to further reinforce the shelf function. .

The auxiliary shelf 60 can be temporarily stored when the fried ingredients are put into the fried oil one by one to improve the space efficiency and convenience of use of the electric frying machine like the grill support plate (50).

The frying net 70 is to be fried in a state where the frying material is immersed in the frying oil contained in the fluid chamber 11, the upper portion is opened, the body 71 is provided with a handle 72 on one side, A lid 73 for opening and closing the opening of the body 71 is hinged to the body.

The frying net 70 is provided in a form surrounded by a metal mesh or mesh in the main frame to facilitate the inflow of frying oil as well as to prevent the passing of the dregs generated during the frying process, as well as a separate body after cooking or after completion It is not necessary to remove the floating or precipitated fried residues in the interior of the fluid chamber (11) from time to time and do not need to frequently replace the fried oil.

The control panel 80 is provided in front of the main body 10 to set and adjust the operation of the electric fryer, the temperature setting unit for setting the cooking temperature of the frying oil and the timer setting unit for setting the cooking time of the frying And a set temperature display for displaying the set temperature, a current temperature display for displaying the temperature during cooking, a timer display for displaying the cooking set time and remaining cooking time, and overheating or abnormal operation of the heating heater when the cooking time has elapsed. The control unit, such as an alarm unit for notifying, and a heating unit and a switch unit for turning on / off the operating power is provided to control the cooking process and visual display execution of the frying through the control unit (not shown).

The waste oil container (90) is for collecting waste fried oil discharged through the first valve (14), and a filtering net is installed at the upper part, and a wheel such as a caster is installed at the bottom to secure convenience of movement. .

On the other hand, the present invention is not limited to the above-described embodiment and the accompanying drawings, it can be changed to other embodiments equivalent to substitution and equivalent within the scope without departing from the technical spirit of the present invention is usually in the art It will be evident to those who have knowledge of.

1 is a perspective view showing an electric fryer according to an embodiment of the present invention,

2 is a front view showing an electric frying machine according to an embodiment of the present invention;

3 is a schematic side cross-sectional view of an electric fryer in accordance with an embodiment of the present invention;

4 and 5 are a perspective view showing a state of use of the electric frying machine according to an embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

10: main body 11: fluid chamber

13: sight glass 14: first valve

15: second valve 20: air circulation passage

21: vent 22: heat dissipation hole

30: electric heater 40: cover

41: door 50: grill support plate

60: auxiliary shelf 61: handle portion

62: support bar 63: folding bar

70: fried net 71: body

72: handle 73: lid

80: control panel 90: waste container

G: grill

Claims (5)

A main body provided with a fluid chamber in which a predetermined amount of frying oil and water are contained; An auxiliary shelf provided at the front of the main body so as to slide out and be inserted into the main body; A frying net containing frying material to be fried while being immersed in the frying oil contained in the fluid chamber; Electric fryer comprising a. According to claim 1, wherein the frying net A body having an upper opening and a handle formed at one side thereof; A lid hinged to the body to open and close the opening; Electric fryer comprising a. A main body provided with a fluid chamber in which a predetermined amount of frying oil and water are contained; An auxiliary shelf provided at the front of the main body so as to slide out and be inserted into the main body; A frying net containing frying material to be fried in a state immersed in the frying oil contained in the fluid chamber; A cover covering an upper portion of the fluid chamber of the main body, the cover being installed to open and close at a front side thereof; A grill support plate installed on an upper portion of the cover; Electric fryer comprising a. 4. The method according to any one of claims 1 to 3, A temperature sensor installed around the fluid chamber and detecting a temperature of the frying oil; A viewing window installed outside the fluid chamber so as to check a boundary between the fried oil and water from the outside; First and second valves connected to the outer side of the fluid chamber in a vertical direction to discharge the fried oil and the water; A plurality of air circulation passages formed through the front and rear of the fluid chamber to cool the lower portion of the frying oil; An electrothermal heater installed rotatably on one side of the main body to heat the upper portion of the frying oil; Electric fryer comprising more. The method of claim 4, wherein the air circulation passage, And an exhaust pipe formed to be inclined upward toward the rear of the main body, and a plurality of heat dissipation holes arranged at predetermined intervals at a rear of the main body connected to the exhaust pipe.

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